Recipes Pasembur (Malaysian Indian Rojak) 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Bryan Kilgore’s Bread Pudding is a gem from Treasures and Pleasures | admin March 26, 2021 New Recipe: Rachael Ray’s Easy St. Patrick’s Day Recipes: Boozy Milkshakes, Rosemary Tots admin March 17, 2021 New Recipe: This Coffee and Walnut Cake Gives the Classic British Dessert an Extra Nutty, Chocolaty Boost admin April 7, 2022 New Recipe: Skillet Chocolate Chip Cookie Recipe admin February 11, 2022 New Recipe: 25 Cake Decorating Ideas That Will Wow Your Guests admin February 9, 2022 New Recipe: Hershey’s Just Debuted Strawberry Ice Cream Cone Kisses admin March 18, 2021 About The Author More from this Author One Response juicyorange520 December 29, 2021 Malaysia local snack/salad “Pasembur”. It tastes rich in texture and flavor, with sweet and refreshing vegetables, the crispy fried shrimp cakes and the slightly spicy and sweet potato Pasembur sauce. #INGREDIENTS – 1 pc Cucumber (Sliced) – 350g Jicama (Sliced) – 350g Bean Sprouts – 4 pcs Hard-Boiled Eggs – Dried Bean Curd #PASEMBUR SAUCE – 10g Dried Shrimp – 5g Dried Chilies – 10g Garlic – 20g Shallots – 1 stalk Lemongrass – 30g Cooking Oil – 250g Potatoes – 800g Water – 1 tsp Salt – 100g Palm Sugar – 2 pcs Calamansi Juice – Some Peanut Crunch #FRIED SHRIMP CAKE – 50g Rice Flour – 50g Corn Starch – 0.5 tsp Salt – 0.25 tsp Sugar – 0.25 tsp Pepper – 1 tsp Baking Powder – 120g Water – 50g Small Shrimp – Cooking Oil (for deep frying) #INSTRUCTIONS ###PASEMBUR SAUCE 1. Soak dried shrimps and dried chilies first. Then, drain the water from the dried chilies. The water used to soak the dried shrimps is reserved for the blending process later. 2. Peel the garlic and the shallots, and cut the lemongrass into small pieces, soaked dried chilies, dried shrimps, and the water, put all these ingredients into the food processor to make a puree. 3. Peel the potatoes and cut them into small pieces, put them in a pot, add water and cook until soft. Then pour the potatoes and water into the food processor and puree them. 4. Add oil to the dry pan, then add the pureed sauce and sauté over medium-low heat. 5. After sautéing, pour in mashed potatoes, palm sugar, and salt and mix well. After boiling, you can turn off the heat. 6. Press the Calamansi juice and mix well and let cool for later use. ###FRIED SHRIMP CAKES AND PASEMBUR 1. Mix the ingredients of the fried shrimp cakes evenly. 2. Pour cooking oil into the wok. It is recommended to pour the oil in half of the wok. Then turn on high heat and soak the spatula in hot oil. 3. After the oil temperature rises, stir the batter evenly to avoid precipitation. Then you have to scoop a spoonful of the batter onto the hot spatula, and then put it in the hot oil to fry it. 4. After about 15 seconds, use another spatula to remove the sticky shrimp cakes. After the shrimp cakes are fried until golden brown, they can be put on the kitchen towel to filter out the excess oil. 5. Put all the prepared ingredients on a plate, pour the Pasembur sauce and sprinkle some peanut crunch and enjoy! [More photos, description and instructional video here](https://www.mylovelyrecipes.com/recipes/asian-cuisine/pasembur/) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.